How to Harvest Beets

Beets are truly one of the most stunning vegetables.

Fire engine red, golden yellow, deep purple, or candy cane striped, their range of colors and flavors never ceases to amaze me.

No matter the variety, just a few slices of these juicy, vibrant roots can transform any ho-hum dish into an extravagant delicacy.

A vertical image showing a close up of freshly harvested beets, their stems still attached. To the center and bottom of the frame is green and white text.

Not to mention, they are incredibly nutrient rich, easy to grow, and simply delicious.

It’s no wonder I always set aside a large swath of garden space for growing these classic beauties.

But getting them into the ground is the easy part. Once you have a patch growing, how do you determine when they’re ready to harvest? And what can you do with an exceptionally abundant crop?

Harvesting beets may seem like a guessing game. Luckily for you, with our simple tips and tricks, it is actually quite easy.

What’s more, there are so many easy ways to preserve them for later use, you won’t have to worry about growing more than you can eat all at once!

Harvesting Beets

Figuring out when to harvest your beets depends on a few factors, including the variety, the time of year they were planted, and the average temperature where they are growing.

Personal preference also plays a role. Beyond varietal standards, not everyone agrees on what size beet is best.

While some people argue that the smaller roots have more flavor and juiciness, others prefer to allow them to reach a larger size before picking.

A vertical picture of a rustic wooden box on soil with freshly harvested beets, the roots a deep purple, with the stems attached. The background is the green leaves fading into soft focus.

Allowing them to grow a bit larger is certainly fine, but be warned that if you wait too long to harvest, they may become fibrous, soft, or wrinkled, and will eventually start to lose some of their succulent flavor.

The best beets tend to be dark in color, juicy, and firm, with a smooth surface.

In general, the roots are ready to harvest when they are a few inches in diameter, somewhere between a golf ball and a tennis ball size. Expect to harvest your crop around 50-70 days after planting.

To determine whether they are ready to be harvested, clear away some of the mulch or soil around the top of your beets and look for crowns protruding above the soil line. If you can see an inch or two sticking out above the soil, it’s a safe bet that they are ready for pulling!

A vertical picture showing a beet with its crown out of the soil ready for harvest. The background shows the deep purple stalks contrasting with the green leaves against the light soil.

Keep an eye on the leafy greens growing from the tops. If the greens are beginning to look wilted – and you know the crop is near its time to harvest – the root is likely passing its prime and should be picked right away. Don’t confuse leaves wilting due to frost damage or lack of water!

If your roots don’t look quite ready and a frost is in the forecast, don’t fret! Beets are a cool weather crop, and a light frost or two can actually sweeten their flavor. Just make sure to dig them up before the ground freezes.

When you have decided it’s time to harvest, use a garden fork or knife to gently loosen the soil around each plant, being careful not to accidentally slice into any of the roots.

Once the soil is loose, grab hold of the green tops and lift carefully, while simultaneously prying the soil underneath with a hand fork or garden knife.

A hand from the left of the frame pulling a beetroot out of the ground. The soil is damp around the root and the hand grips the purple stems of the top. The background is soil and vegetation fading to soft focus.

You can remove the tops by cutting them or twisting them off with your hands, leaving about an inch attached to the root. This will keep the plants from bleeding their juices and also help to keep the roots fresh for longer.

And don’t dispose of those leaves! The greens themselves are delicious and nutritious, with a slightly bitter flavor resembling Swiss chard.

A wooden box containing harvested beets, the soil cleaned off them and the stems cut about two inches above the root. The roots are a deep purple, contrasting with a little of the green foliage still attached and the bright purple stems.

You can also choose to harvest the greens sparingly throughout the season while the roots are still growing. Just make sure to only take a couple from each plant at a time, otherwise root growth could be inhibited.

Tip: If you water your crop a couple of days before you plan to harvest, it will help the plants to come out of the soil more easily. If you’ve got rain in the forecast, plan your harvest after they’ve had a good soaking.

Preserving Beets

When you decide it is time to harvest your beetroots, have a plan for what you want to do with them. The greens will last a few days in the refrigerator. Without further preservation, the roots will last in storage for only a few weeks.

Remember to separate the greens from the roots, leaving an inch or two of stem protruding from the roots. Store the greens separately from the roots.

Two hands wearing white gardening gloves from the left of the frame, one is holding a beetroot while the other uses a knife to cut of the stems, leaning on an upturned black bucket. In the background is foliage and stems on the ground.

If you plan to use your beets roots soon, you can wash them. Otherwise, do not clean off the dirt right away. Instead, place them in a dry, shady location until any excess soil that is still clinging to them has dried, then it off gently.

It is best to only wash beetroots with water right before you plan to use them, as excess moisture will encourage faster rotting.

In the refrigerator, they will keep best in a perforated plastic bag in the crisper drawer. This prevents them from drying out and becoming soft.

To store the roots long term, they should be covered in sand or sawdust in a wooden box or crate and placed in a root cellar, or another well ventilated cool location like a garage or basement. They do best in a cold, moist location in the range of 32-40°F with 95 percent relative humidity.

Prepare your storage crate by pouring some sand or sawdust on the bottom and layer your beets on top. Continue to alternate layers of sand and roots, ending with a final layer of sand on top. When you want to eat some, just pull them out from the top layer.

Check for spoilage every so often by removing the beets, disposing of any that have gone bad, and repacking them in the same type of material. They should keep for up to 5 months this way.

Be sure to set aside a few to eat fresh! They are at their best right after harvest, delightfully crisp and juicy, with the highest nutrient content. Eat any blemished ones first, since these will be the most likely to rot during storage.

A wooden chopping board on a wooden surface, with a sliced beetroot and two whole ones behind. Some purple stems and foliage around the vegetables.

You can also freeze them. It’s best to cook beets prior to freezing, as the raw roots tend to become grainy in the freezer.

Here’s the easiest way to do this:

  • Boil whole roots for about 30 minutes, or until they can be pierced easily with a fork.
  • Remove from the water, wait until they are cool enough to handle, and peel off the skin. The skins should slide off easily. Small ones can be frozen whole if you choose, and larger ones can be chopped into slices or cubes.
  • Once chopped or sliced to the desired size, spread them out on a baking tray and flash freeze them, to prevent them from sticking together.
  • Once they are completely frozen, you can remove the tray and repackage into freezer bags or containers. They are best used within 12 months.
  • When you are ready to eat them, just remove the beets from the freezer and allow to defrost before cooking.

Tip: Vacuum sealing is a great way to prevent freezer burn and extend storage life. You can check out a review of the top vacuum sealers on our sister site, Foodal.

Fermenting beets is another method of preservation, and an incredibly healthy way to consume them that’s rich in healthy probiotics. The liquid produced by this ferment is known as kvass, a healthy beet juice tonic popular in Russia and Eastern Europe for boosting the immune system. (Think kombucha – but made with beets).

A close up of two jars containing slice beets in liquid, the red color contrasting with the rustic wooden background of a woven mat on an outdoor table with a wicker basket to the right of the frame.

Lactofermentation is the process of using salt and water to bring foods to life! As the beets stew in a brine of water and salt, beneficial bacteria begin to grow and multiply. These healthy bacteria consume the natural sugars in the beets, producing lactic and acetic acid, which in turn preserves the vegetables.

These healthy probiotics, similar to those found in yogurt, create a delicious pickled condiment that will populate your gut with beneficial microbes.

Fermenting beets is incredibly easy. All you need to do is chop up the raw, peeled roots and place them in a jar or fermenting crock. You can add other ingredients if you choose such as garlic, peppercorns, dill, or bay leaves.

A close up of a mason jar containing chopped beets in liquid. The background is a wooden surface with a garlic bulb, garlic clove, onions, and more of the same root vegetable.

Next, combine water and salt in a bowl to make a brine, stirring until the salt is completely dissolved. Make a 2% brine solution by adding 1 tablespoon of sea salt for every 4 cups of water. Pour just enough brine into the crock or jar, cover the vegetables completely, and place a weight on top.

If you are using a fermenting crock, it likely came with a set of weights for this purpose. If not, you can fill a plastic zip-top bag with water and place it on top of the chopped roots. You want to make sure that the vegetables are completely submerged, and not exposed to the surrounding air.

Tighten the lid and keep your crock or jar at room temperature in a dark spot in the kitchen for about a week or so, or until bubbles to appear on the surface. The perfect temperature range for beneficial bacteria to grow is 65-78°F.

Put the jar somewhere that you will remember to check on it. You want to examine it periodically to make sure the veggies are still covered in liquid, and that there is nothing moldy or funky growing on top.

A close up looking into a jar with chopped beets in liquid with sliced red onion on the top. In the background is a wooden surface with onions fading to soft focus.

If a white film appears on top of the ferment, do not fear – it is most likely just yeast and poses no health risk. Just remove the film with a slotted spoon and discard it. If your pickles ever have a slimy texture or unappealing odor, discard of the batch and start again.

Eventually, the ferment should start to bubble!

Taste it every few days. It will be ready when the flavor becomes salty and a bit sour. The length of time this can take will vary depending on the ambient temperature and brine concentration, but you can expect the process to take approximately 7-10 days.

When it is ready, remove the weights and store the ferment in a tightly lidded jar in the refrigerator. It should last for up to 3 months.

Alternatively at this stage you can strain off the bright red liquid, or kvass. It has a salty, slightly sour flavor and can also be used as a base for making borscht, the traditional Eastern European soup.

Recipes and Cooking Ideas

The most wonderful things about beets is that they can be eaten in such a huge variety of different ways, each bringing out unique texture and flavor profiles of the vegetable.

One of the most popular dishes made from beets is borscht, the deep red, hearty Eastern European soup – that’s often more like a stew – traditionally eaten on Christmas Eve and Easter. The red roots give it the earthy color and flavor, and its characteristic slightly sour undertones come from the use of beet kvass as a base.

A close up of a wooden bowl with borscht the traditional Eastern European soup. Made from beets the liquid is a deep red color with a dollop of cream and herbs on the top. The background is rustic woven fabric and freshly sliced bread.

Roast them to bring out their juicy sweetness, ferment them for a hint of sourness, or eat them raw for a delightful crunch. And don’t forget to mix up the varieties and colors for an impressive rainbow effect.

No matter how you prepare them, beets will always add a bit of beauty and a flash of color to your meal!

A vertical image of three different varieties of beetroot, sliced to show the color of the inner flesh. To the left of the frame is a deep red one, next to it a white one with light purple circles, a dark pink color with white circles and to the right is a golden color with a reddish skin. The background is a wooden table with some green leaves.

One of my favorite ways to preserve beets is by pickling them.

A bit easier and less time consuming to prepare than a fermented version, our sister site, Foodal has a wonderful recipe for quick-pickled beets and turnips. Crunchy, tart, and salty with just a touch of spice, this is one snack you won’t be able to stop eating. It makes a delicious addition to sandwiches and salads, too.

Top down close up image of a jar with beet slices covered in liquid with a bay leaf. Next to it is a white bowl with slices in soft focus. The background is a wooden surface.
Photo by Fanny Slater

Sometimes simple is best.

Kick off a hearty dinner with this light and fresh green salad featuring arugula, beets, and goat cheese. It’s great for an easy summer lunch, or serve it as a refreshing start to a multi-course meal. Head to Foodal for the full recipe.

There is nothing like roasting to bring out the delectable sweetness of a beet.

For a hearty and heartwarming roast, try this recipe of coconut ginger roasted kale with beets, farro, and goat cheese. Salty, spicy, and subtly sweet, this flavorful combination is veggie perfection. Get the full recipe on Foodal.

Two bowls of coconut, ginger, kale, goats cheese and beets, on a white and gold fabric placemat. Behind is a small white bowl with beetroot slices. The background is a white table cloth.
Photo by Raquel Smith

Not in the mood to cook your beets?

Why not start off your day with a crisp glass of apple, beet, and carrot juice? Incredibly healthy, refreshing, and delicious, this recipe from Foodal will surely provide an energetic start to your day.

Close up of a jar with fresh beet juice, on a wooden surface. In the background are some celery stalks, apples, and carrots in soft focus.
Photo by Kendall Vanderslice

Last but certainly not least, don’t forget about those nutritious greens!

You can cook and eat them as you would any other type of leafy green. Toss them raw into your next salad, saute them with some eggs, or use them as a garnish! Try this recipe for sauteed garlic beet greens from Foodal.

Brighten Up Your Kitchen

There is practically no end to the creative ways in which you may enjoy beets, and add them to your diet.

A close up of different colored beets, harvested and resting on a green background. From the left, the light red vegetables contrast with the gold ones in the center next to the deeper red ones on the right of the frame.

For this reason, I always make sure to plant a big patch in my garden each year. I know I can pull them all up and store them easily, and I will always have a supply when I get a craving for something juicy, bright, and delicious!

What’s your favorite way to preserve and prepare these colorful root vegetables? Share your ideas and questions in the comments below!

If you found this guide valuable, you’ll also find some helpful info here:

Photos by Fanny Slater, Raquel Smith, and Kendall Vanderslice © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Uncredited photos: Shutterstock. Additional writing and editing by Clare Groom and Allison Sidhu.

About Heather Buckner

Heather Buckner hails from amongst the glistening lakes of Minnesota, and now lives with her family on a beautiful homestead in the Vermont Mountains. She holds a bachelor of science degree in environmental science from Tufts University, and has traveled and worked in many roles in conservation and environmental advocacy, including creating and managing programs based around resource conservation, organic gardening, food security, and building leadership skills. Heather is a certified permaculture designer and student herbalist. She is also a fanatical gardener, and enjoys spending as much time covered in dirt as possible!

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